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To visit the veuve-clicquot site, you must be of legal drinking age in your country of residence. If there is no legal age for consuming alcohol in your country, you must be over 21.
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Clicquot Gourmand

VEUVE CLICQUOT GIVES THE APPETIZER A SAVORY NEW SPIN

As a delightful, somewhat surprising prelude to dinner, this inspired variation of the Parisian Café Gourmand may be served as an appetizer or as an alternative to the customary starter course. Discover the chef menu.

Christophe Pannetier

Hôtel du Marc

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Thanks to my experience working with the Maison Clicquot and in matching food and wine, I invested all my enthusiasm and inspiration to this wonderful project. Clicquot Gourmand is meant to please, surprise and delight.
These creations are the result of team work that takes place every day around a unique know-how and a shared passion for demanding “Only one quality, the finest”.

Menu

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Fois-gras-Maki-Rolle

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Season a chunk of deveined duck foie gras with salt, fresh-ground pepper and ratafia de Champagne liqueur.
Roll it in nori seaweed along with a pinch of confit of ginger. Cut the maki roll into slices and lay them on a bed of roasted sesame seeds. Garnish with soy Chantilly sauce and a sprig of rosemary.

Smoked Salmon with Avocado Tartare

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Make the avocado tartare sauce by adding lemon juice, salt, pepper, Esplette pepper, shallots and olive oil. Put dollops of the tartare onto slices of seaded bread. Slice a smoked salmon filet into strips, add to top the bread, and season these with pesto oil.

Curry Crab Gougère

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First, make the puff pastries with Parmesan cheese. Prepare a sauce for the crab meat with mayonnaise, curry powder, shallots, lime juice, Cayenne pepper, chives, salt and pepper. Spread it on the pastries right before serving, to keep them crunchy. Garnish with shiso and a borage flower.